Chicken with Leeks, Greek yoghurt and kafkalithres pesto

Christos Anesti and chronia polla. This is our wish after Easter which means Christos Anesti (Christ has risen) and may you live for many years.

Today, Monday after Easter it is still a public holiday here in Greece. I wanted to cook something light with ingredients I had at home as all the shops are closed today.

It’s a very easy dish which can be whipped up in no time and very delicious. Last week when we were fasting, I made a vegan pesto with Kafkalithres and Myronia and used it to make Spaghetti aglio e olio with courgettes and spinach using the same pesto.

I then stored it in the deep freezer and today I used about 1/4 of what was leftover.

If you live in Greece, I urge you to try these herbs as they give an amazing taste to food, otherwise you can still use any other pesto you like which will, of course, give a different taste. The leeks add a delicious sweet flavour and of course the addition of Greek creamy yoghurt in the end makes it even more delicious and creamy.

While I was boiling water for the rice I added one bio vegetable bouillon in the water and used 1 ladle of this broth to cook the chicken but you can use any broth you like or just water.

I have a small note on garlic, which I discovered accidentally, while giving instructions to my son who lives in England how to cook. In my recipes I have never used more than 2 cloves of garlic. My son explained to me that in England he used 5 – 6 cloves and they don’t even taste like garlic. Greek garlic is very strong and 1 clove is enough to send even the dracula away he said 🙂 So, this explains why I was wondering how people can use so much garlic. My point is that you should adjust ingredients according to their taste and flavour.

Beautiful dish, so light and elegant. The picture is really appetizing. You are totally right about garlic, here in the UK the imported garlic we get is almost flavourless, while in Italy (and I’m sure in Greece as well) it is way more pungent. Here I can chop garlic and I won’t even be able to smell it on my hands!

Hi Ivy, I see you are still using that kafkalithres pesto we exchanged notes about the other day. I want to try that herb someday, I’ll put it on my list of things to do when I visit Greece some day. Are the winter months the only time it is available?Mary recently posted..Arugula Mint Pesto

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Hey there! Welcome or Kopiaste.. to Greek Hospitaly, my virtual kitchen. My name is Ivy and I love food! Kopiaste, is all about healthy eating and living. I post tasty and healthy recipes, along with other health and food related things! Read more...